The tenderloin is a very tender cut of beef, and sits next to the backbone, beneath the ribs. It has two ends: the butt and the “tail.” This A5 Japanese Wagyu Tenderloin is smooth and buttery, with the most incredible marbling. It’s decadent and rich, and full of umami flavor. Our Wagyu comes from the Kyushu and Hokkaido prefectures.
While there are many dishes that you could have fun with when it comes to steak, the A5 Japanese Wagyu is a little too special to dress up too much. Its incredible buttery flavor deserves to be the star of the show, and thus, will need little to no trimmings. Pan-fry is best, as grilling will result in flare-ups and melted fat. It’s a good thing it’s pretty easy to cook, requiring little technical skill.
Pair it with something light, like a salad, grilled asparagus, roasted broccoli, or sauteed spinach. You don’t want to pair it with something heavy, like potatoes, pasta, or rice.
There is little more legendary in the steak world than A5 Japanese Wagyu. So decadent and so buttery, it’s revered as the best. Truly, there is no question it’s out of this world.
The rarest of all steaks, it accounts to only less than one percent of Japanese beef production. That’s how special it is. Wagyu means “Japanese cow,” and pertains to four native Japanese breeds.
One of them is the Kuroge Washu, or the Japanese Black. This cow is a special cow, unique not only to beef, but to the entire animal world. It is the only cow that metabolizes fat internally, integrating said fat into the muscle, creating that gorgeous marbling it’s famous for. This cow is so unique, that in 1997, the Japanese government banned all export of both its DNA and live specimens completely.
The Japanese grade their beef with a combination of letters and numbers. The letters pertain to the amount of usable meat, with A meaning “superior,” or yielding a high amount. The numbers pertain to fat marbling, color of meat, and the fat distribution, with 5, again, meaning “superior.” It’s a strict grading system, with three graders assigned to rate each beef, and the scores they give are combined for the final rating. These graders must train for two to three years before being deemed proficient.
So yes, an A5 Japanese Wagyu is very rare, and a very big deal.
Your cut of A5 Japanese Wagyu Tenderloin comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.